Huni Havaadhu

Toast fennel seeds, cumin, dried chilli peppers, peppercorns, cinnamon, cardamom, and cloves in a dry pan over medium heat, stirring occasionally until fragrant and lightly darkened.

Grind the toasted spice mixture in a mortar and pestle or spice grinder until coarsely ground, then add turmeric powder and mix well.

Heat a heavy-bottomed pan over medium heat and add the grated coconut, stirring constantly to lightly toast it without burning.

Add the sliced onion, garlic, and ginger to the toasted coconut and stir continuously to combine and lightly brown.

Pour the ground spice mixture into the pan and stir thoroughly to coat all ingredients evenly with the spices.

Add the cherry peppers, curry leaves, and rampe leaves to the mixture and continue stirring over medium heat.

Continue cooking and stirring the mixture constantly until the coconut becomes deeply golden and the spices release their full aroma, being careful not to let it burn.

Remove the pan from heat and allow the Huni Havaadhu to cool slightly before serving or storing in an airtight container.